Wednesday, November 27, 2013

roasted beets & carrot salad



Roasted beets are one of my favorite things, they are like candy, and I could have eaten them right off the tray. But I decided to be patient, and use them in this perfect autumn salad. Walnuts and goat cheese are the classic accompaniments to beets, so I toasted some walnuts and tossed in some hearts of palm, which I thought would offer a similar complimentary and cooling effect as goat cheese. Hearts of palm are, of course, very different from goat cheese, but something about it worked.
After plating, I whipped up a bit more olive oil and balsamic vinegar, to drizzle around the kale; mostly for aesthetics. 

3 medium red beets
3 carrots
2 large garlic cloves
1 TB plus 1 tsp balsamic vinegar
2 TB olive oil
1/2 tsp salt
black pepper
3 stalks of hearts of palm, sliced
1/3 cup walnuts
couple tablespoons of chopped red onion
small handful of baby kale, or other green, per plate
--enough for 3 salads


There's no need to peel the carrots, or beets. Slice the beets in half, then each half into thirds and chop those, getting 12 pieces per beet. Slice the carrots into similarly sized pieces. Chop the garlic and place into a jar, with the oil and vinegar. Shake until blended. Lay the vegetables on a baking tray that has been lined with parchment paper, pour the vinaigrette over the vegetables, and toss to coat. Roast at 425 for 25-30 minutes.
Toast the walnuts in a dry pan for couple of minutes.
Let the beets and carrots cool slightly before plating.

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